Foods for the Future: Protein-Rich, Meat-Free Meals & Dairy-Free Dessert Recipes by Sophia Freeman

Author:Sophia Freeman [Freeman, Sophia]
Language: eng
Format: azw3, epub
Published: 2020-07-11T16:00:00+00:00

Pinch of ground ginger

1 tsp sriracha

Seitan Bratwurst:

1 cup + 1 tsp vital wheat gluten

⅓ cup chickpea flour

1 tsp nutritional yeast

½ tsp garlic powder

¾ tsp dried sage

⅓ tsp caraway seeds

⅓ tsp yellow mustard powder

1 cup vegetable broth

⅓ cup button mushrooms (chopped)

1½ tsp liquid aminos

Salt and ground black pepper (as needed)

Directions:

1. For the ketchup: In a food blender or processor puree the tomato sauce along with the tomato paste, curry powder, white vinegar, onion powder, garlic powder, sugar, liquid aminos, a pinch of ginger and the sriracha. Stir or whisk to combine, and transfer to the fridge to cool.

2. For the bratwurst: Preheat the main oven to 350 degrees F.

3. In a bowl, sift and stir the wheat gluten, chickpea flour, nutritional yeast, garlic powder, dried sage, caraway seeds, and yellow mustard together.

4. In a food blender, on pulse process, the vegetable broth along with the mushrooms and liquid aminos 2-3 times.

5. Pour then the wet mixture into the dry mixture and knead for a couple of minutes.

6. Evenly divide the dough into 4 pieces.

7. Roll the seitan pieces into log-shapes, and arrange them on a 12” square piece of aluminum foil.

8. Wrap the foil around the seitan as tightly as you can. In opposite directions, twist the side end tightly until you can’t twist them anymore.

9. Arrange the bratwurst on a baking sheet and bake in the oven for 30-35 minutes, turning them 90 degrees every 8 minutes, until firm. Baking times will vary, but you can check the cooking process by squeezing them gently using kitchen tongs.

10. Remove from the oven and wait 4-5 minutes before removing the foil and unwrapping.

11. Once they are sufficiently cool enough to handle, slice the bratwurst into ½” coin shapes.

12. Serve the bratwurst with the curry ketchup.

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